Influence of self-produced CO2 on postharvest life of heat-treated strawberries
Ariel R. Vicente, Gustavo A. Martínez, Alicia R. Chaves and Pedro M. Civello
Postharvest Biology and Technology Volume 27, Issue 3 , March 2003, Pages 265-275
2003
บทคัดย่อ
Strawberries cv. Selva (75 or 90% superficial red color) were packaged with films having different permeability properties, heat-treated in an air oven (45 °C, 3 h), stored at 0 °C for 0, 7 or 14 days and then transferred to 20 °C for 2 days. The percentage of CO2 in the package atmosphere and the effect of heat treatmenton the following parameters were recorded: weight loss, external color, lightness, anthocyanin content, firmness, titratable acidity, pH, total sugar, total phenol andfruitdecay. The application ofheat treatmentalone reduced fungal decay and delayed red color development andfruitsoftening. When the treatment was performed onfruitin films that allowed retention of part of CO2 produced during heating, the delay offruitsoftening and color development and the reduction of decay were enhanced. The benefit for 90% redfruitwas minimal and decay development was only delayed by 1 day. The results of this work indicate that the well-known benefits ofheat treatmentcould be considerably improved by performing the treatment in the presence of low permeability films, with the aim of retaining the CO2 produced by the temporary increase infruitrespiration during the heating.